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Lovely. I used dried cranberries and they turned out great.

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loveandpeas February 14, 2011

Excellent banana muffins. I used 3/4 C white & 1/2 C whole wheat flour and added chopped pecans. Baked up perfect, very moist. I liked the use of 2 cups of banana. Thanks for posting.

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karencooks January 10, 2011

These came out WONDERFUL!! I added my own personal flair to it, but thank you for a great base recipe!! I'll be adding this to my personal cookbook!

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Mrs. Cavanar August 19, 2012

Thanks for a great recipe! So much better than regular banana muffins!

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bridget.bat4 October 06, 2010

Absolutely delicious!!! I take advantage of buying bags of cranberries at the end of the Thanksgiving and Christmas holidays, when they are on sale, and I freeze them to have year round. And, I always end up with over-ripe bananas on hand. These muffins were so good with the tart cranberries and the sweet banana taste -- not to mention that the oats are so nutritionally good for us. I will make these muffins again and again. The hardest part of the recipe is only allowing myself and my husband one muffin a day each. Thanks so much for the recipe!

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Nancy's Pantry October 06, 2010

Wonderful! I made these today as a send-off for my boyfriend's grandparents and they turned out great! Made exactly 1 dozen regular muffins, bake-time was right on the money. I used dried, sweetened cranberries instead of fresh cranberries; added 1/4 cup of leftover canned cranberry sauce, cut up into small cubes (not liquefied); and used 1-minute oatmeal. My boyfriend's mother had a great idea to substitute a packet of cinnamon-apple or maple-and-brown-sugar oatmeal mix for 1/3 cup of the sugar and 1/2 cup of the oatmeal. Sounded good, if anyone tries this, let me know!

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OneFootInThePoorHouse November 30, 2009

Some of the best muffins ever! I used canola oil in place of margarine. My muffin pans may be smaller; I got 18 muffins out of this great recipe.

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yogosak November 23, 2008

These are amazing! I subbed Splenda for the sugar, whole-wheat flour and applesauce for the margarine and they still taste amazing! They are just the perfect blend of bananas and cranberries and so good for you!

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TexasHurricane November 28, 2007

These are some of the best muffins that I have made, and I love that it includes oats & fruit...both of which I'm trying to add more to my diet. I did make a couple of minor changes. I used butter (about 3 tbsp) and didn't have enough cranberries, so I used 1/2 cup dried sweetened cranberries and 1/2 cup frozen blueberries (not thawed). I also opted to use quick oats since I noticed the oats were visible in mikekey's picture, and I used 2 large mushy bananas which I didn't measure, but probably were about 2 cups. The cooking time was perfect and the muffins are wonderful. I'm using them for a moving day basket for one of my clients that just closed on a house yesterday, and I'm sure they will love them. This one is going into my 10 star cookbook!

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Karen67 May 26, 2007

These are delicious. I made one change. I used 1/3 cup sugar and 1/3 cup Splenda, and adjusted the baking time according to Splenda's directions. (about 5 minutes less).

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Mikekey November 26, 2006
Cranberry Banana Oat Muffins